Saltimbocca alla Romana
veal, top round slices, (6 oz. each), pounded to 1/8 inch
prosciutto - 8 thin slices
sage leaves, fresh, 16 whole
all purpose flour, to taste for dredging
butter, unsalted - 8 oz.
white wine (Frascati) - 2 cups
kosher salt, to taste
black pepper, to taste, freshly ground
butter, unsalted 4 oz. chilled, 1/2-inch cubes
- Pound the veal slices into thin scallops.
- Lay a half slice of prosciutto and a sage leaf on top of each veal slice and hold in place with a toothpick.
- Melt the butter in a sauté pan over medium heat; dust the veal scallops in flour and cook in pan, seasoning with salt and pepper.
- Brown on both sides, cooking for slightly less time on second side (prosciutto side).
- Remove the veal from the pan. De-glaze the pan with the wine, scrapping flour bits from surface. Reduce for 1-2 minutes. Turn to heat to low, put in chilled butter and swirl to make a smooth, thick sauce.
- Pool sauce on serving plate and place veal, sage-side up, on sauce.
Note: Serving size is two 3-4 oz. veal scallops.